Spring produce deserves its moment, and this salad happily provides the stage. Sweet strawberries, savory grilled chicken, and crisp baby spinach come together for a meal that somehow feels both indulgent and responsible. It’s colorful, packed with protein, and light enough for warmer days when a heavy meal sounds like a terrible life decision.
Ingredients
- 2 cups baby spinach
- 1 cup cooked chicken breast, sliced or shredded
- 1 cup fresh strawberries, sliced
- 1/4 cup thinly sliced red onion
- 1/4 cup crumbled feta or goat cheese
- 1/4 cup chopped pecans or walnuts
For the dressing
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
1. Prepare the salad base
Add the baby spinach to a large bowl. Top with sliced chicken, strawberries, red onion, cheese, and chopped nuts.
2. Make the dressing
In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
3. Toss and serve
Drizzle the dressing over the salad just before serving. Toss gently until everything is lightly coated.
4. Serve
Divide into bowls or plates and enjoy immediately.
Tips
- Use grilled or rotisserie chicken for quick preparation.
- Add sliced avocado for extra creaminess and healthy fats.
- Swap pecans for almonds or sunflower